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Advanced Cicerone® · Beer Ingredients and Brewing Processes

Lautering

Syllabus Path

Advanced candidates should study lautering as part of processes, connecting the syllabus heading to wort composition, fermentation performance, flavor, stability, clarity, carbonation, and mouthfeel.

  1. IV. Beer Ingredients and Brewing Processes
  2. B. Processes
  3. 3. Lautering

Exam Focus

  • Explain lautering as a brewing analysis topic within Processes.
  • Use specific evidence such as raw material form, time, temperature, pH, oxygen, gravity, microbes, vessel, pressure, and sanitation.
  • Apply the topic to wort composition, fermentation performance, flavor, stability, clarity, carbonation, and mouthfeel rather than repeating the heading alone.

Core knowledge

  • Lautering separates sweet wort from spent grain through mash-out, vorlauf or recirculation, runoff, and sparging.
  • Bed compaction, poor crush, high viscosity, huskless grains, and fast runoff can cause stuck or cloudy runoff.
  • Excessive sparging, high pH, or hot sparge conditions can extract tannins and create astringency.

Study application

Link runoff behavior and sparging choices to extract, clarity, and tannic mouthfeel.

Key Terms

Excessive sparging, high pH, or hot sparge conditions
Excessive sparging, high pH, or hot sparge conditions can extract tannins and create astringency.

References

1 available